Creamy orzo with chicken and mushrooms
5
Points®
Total time: 27 min • Prep: 14 min • Cook: 13 min • Serves: 6 • Difficulty: Easy
This simple, rich-tasting one-dish meal is best served right from the pot. Rice-shaped orzo and a light cream sauce make this dish similar to a risotto, without all the stirring. On its own, it’s a substantial meal but you can pair with steamed veggies like broccoli and green beans to meet your daily veg quota. Make sure all the ingredients are prepped ahead and ready to go. To save some time, look for presliced shiitake mushrooms in your supermarket’s produce section. You’ll need about 1 cup dry orzo to get 2 1/2 cups cooked. Cook it up to 2 days in advance if you’d like to get a jumpstart.
Ingredients
Olive oil
1½ Tbsp, extra-virgin
Onion
1 medium, chopped
Garlic
1 clove(s), minced
Dried shiitake mushroom
¾ pound(s), fresh, stems discarded, caps sliced
Sherry (dry or sweet)
⅓ cup(s)
1% low fat milk
1½ cup(s)
Cornstarch
4 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Ground nutmeg
⅛ tsp
Cooked orzo
2½ cup(s)
Cooked boneless skinless chicken breast
10 oz, carved
Fresh parsley
¼ cup(s), fresh, chopped
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 4–5 minutes. Add the sherry and cook until it evaporates, about 1 minute.
2
Combine the milk, cornstarch, salt, pepper, and nutmeg in a bowl until smooth. Add the milk mixture to the skillet and cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Stir in the orzo and chicken. Cook, stirring occasionally, until heated through, about 1 minute. Remove from the heat and stir in the parsley. Yields 1 cup per serving.
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